Favorite Recipes From Our House to Yours is a compilation of favorites from my recipe box and from family and friends that I also like. Do you “read” cookbooks? My Mother would scan a new cookbook before it went on the shelf. It made me too hungry! I have quite a collection and one has a publish date of 1898 with a “recipe” for every meal, 3 a day, for a year! If you have a favorite or three that are not shown here, please share with me.
Crepes and Cheesy Eggs is a favorite recipe of our founder and fearless leader, Rory Ricard. This is one he loves to share and while many of you know what a Crepe is, the Options are more than most realize. Once you experience how fun, easy and full of culinary options they offer, they can become a steady go-to for any family.
Here is the Prep and Getting Going:
Recipes Used:
Crepes:
This is the best recipe we have found. It is the same recipe we have been using for roughly 20 or so years now. It is great to “dip, cook, and release”. Which is the point. They do fold or roll well. And they keep for weeks in the freezer, and days in the refrigerator. Though ours have never lasted more than the next day.
The batter can be made and used immediately. Though for more tender crepes, let the batter sit for a few hours. We have found that making it ahead of time and putting it in the fridge overnight makes a difference in the texture of the crepes. We always double the recipe because these are so popular with our family. When making it for more people, we make multiples of double batches. Because of the decades (plus) of experience, we know that making double batches is best. Never triple or more. It just seem to be the right balance doing double batches.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 Tablespoons Butter (or margarine – though we prefer Butter in this always) – Melted.
Blending Time!
Using a Blender, or Emersion Blender (as seen in this presentation video) add all the ingredients in the order given above. And you want to blend it smooth. No lumps. Be sure to use a spatula to scrape the bowl or bender to ensure the flour is totally incorporatedl. But, you want it to be smooth, not aerated to death. If you are mixing by hand, add the flour and eggs first, then the salt and blend while alternately adding the water and milk. Blender is recommended.
The consistency is important; it should be the thickness of thick heavy cream. We live at a high elevation, and have a good feel for the flour. In most areas, it is recommended to level off the cups of flour with a knife or straight edge.
Then we recommend a Crepe Maker vs using a frying pan. The closest one to ours is found by going here. It is cordless, and comes with a batter dish and spatula. Great Value. It is also an incredible gift. Feel free to share the Recipe above. We discovered that recipe decades ago and have yet to find a better one.
Cheesy Eggs:
This is an absolute hit and utilizes some great subtleties that I am sharing in the videos. Ingredients are simple as well.
- Eggs: As many as you think you will need for the consuming fans. 4, 6, 8, 10. Amazingly, we found that we never had many left even when we overprepared. They are great in the Crepes and some would take extra on the side of their Crepes.
- Water: 1 ounce of water per 4 eggs.
- Cheese: We have enjoyed using the shredded cheese or cheese slices. Thin is best, you do not want thick slices as they will melt too slowly. Cheddar, Gouda, Swiss. We have utilized many different cheeses over the decades. The cheddar/Monterey jack mix works well.
- Salt and Pepper
- PAM Non-Stick Cooking Spray
Blending Time!
Crack the eggs into your mixing bowl. Add in the water to balance out the eggs. 1 ounce of water per 4 eggs. This adds fluff and helps to fill up the Crepes with an airy bite each time. Fun! Mix the eggs and water to a smooth consistency. We blend them, as seen in the videos with an Emersion Blender. You can get one here. They are handy and so easy to clean and store. Highly recommend.
Then turn on the burner. Medium High heat. And adjust to your stove top. We know ours well, and I know exactly where its perfect for this. Once you have the heat going with your pan on the burner, do the following in order.
- Remove the Pan and spray it with the Pam Cooking Spray (Or hopefully Healthier Option). Lightly even with a great non-stick pan. There is a difference when this is not used.
- Return the Pan to the Flame! And then sprinkle pepper to taste on the bottom of the pan. Let the warming pan start to get heat to the pepper.
- Add salt to taste. We do not use much as the cheese comes with salt. But as you adjust and do this, you are free to do as you please.
- Then after 10-20 seconds add some cheese. And let it begin to melt.
- Once it is melting, not melted, but melting, pour the blended eggs over the melting cheese.
- Then stir and add more cheese as it cooks to perfection. We prefer it not being too runny, and yet moist, not overcooked.
- Be sure to save some cheese for last to melt on top of the eggs. This makes for a fun presentation and gooey-ness when cut and added to the flat crepe before rolling.
Best to roll into Crepes when Cheesy Eggs are Hot!
Once the eggs are done, it is ready to add to a crepe and roll up and enjoy. So incredible. It is a savory Crepe dish. Easy and one that pleases. Even if someone claims to not like eggs, this is always a taste bud changer. If your child or loved one is picky about eggs, roll a crepe up and have them taste it without knowing it is eggs. Watch them delight and enjoy. They may request this from you again and again.
Good ‘Ol Southern Recipes:
Hope you will find a few recipes here that you have not eaten before! These are definitely favorites in my family!
Cranberry Congealed Salad:
8 oz. can crushed pineapple
6 oz. red raspberry Jell-O
8 oz. cream cheese
2 Tablespoons mayonnaise
1 16-oz can whole berry cranberry sauce
1 small apple, peeled and finely chopped
1 8-oz. carton Cool Whip, thawed
1/2 cup chopped nuts (of your choice) – Optional
Mix all the ingredients until well blended. Pour into your favorite holiday mold. Refrigerate several hours or overnight. Great with baked turkey and dressing!
Lime Jello Salad:
- 2 small boxes Lime Jell-O
- 3 cups hot water
- Minature marshmallows
Mix Jello and hot water. Let water cool just a little before adding marshmallows or they will melt too much.
- 3 ounces cream cheese
- 1/2 cup mayonnaise
- 2 Tablespoons lemon juice
Cream mayonnaise, cream cheese and lemon juice.
- 1 large can crushed pineapple, drained
- 1/2 cup chopped pecans.
Add pineapple and pecans to creamed mixture, stirring until blended. Add to Jello mixture and stir until blended.
Pour into large rectangular baking dish. Cover well and refrigerate until firm. This is very good served with buttery crackers, such as Ritz.
Party Potatoes:
Preheat oven to 350 degrees.
8-10 medium potatoes, peeled and cut in chunks
Cook potatoes until tender. Drain well.
- 1 8-oz package cream cheese
- 1 small carton sour cream
- 4 Tablespoons butter
- 1/3 cup chopped chives
- Paprika, salt & pepper to taste
Add the above ingredients to the pot or mixing bowl with the cooked potatoes. Using a mixer (hand or electric) mix everything until smooth or the consistency you prefer. Pour into sprayed large casserole dish. Bake at 350 degrees for about 25 minutes or until the top just starts to brown a little. You could also add cheese on top if you desire and return to the oven long enough to melt the cheese.
Pineapple Casserole:
- 1 20-oz can pineapple chunks, drain and save 3 Tablespoons of juice
- 1/2 cup sugar
- 3 Tablespoons All-Purpose flour
- 1 cup grated cheddar cheese
Combine sugar and flour. Stir in reserved pineapple juice. Add grated cheese and pineapple chunks. Mix well. Spoon into a greased 1 quart casserole dish.
Topping:
- 1/4 cup melted butter
- 1/2 cup Ritz or other buttery crackers, crushed
Combine butter and crushed crackers. Sprinkle over pineapple mixture. Bake at 350 degrees for 20-30 minutes or until browned.
Spaghetti Pie:
- 6-9 ounces spaghetti
- 2 Tablespoons butter
- 1/3 cup grated Parmesian cheese
- 2 eggs
- 1 cup cottage cheese
Cook spaghetti and drain well. Stir in the butter. Set aside. Beat eggs and Parmesian cheese together. Add to spaghetti. Mix well and use as the “crust” in the bottom of a 9×13 inch baking dish. Spread cottage cheese on top of spaghetti.
- 1 pound ground beef
- 1/4 cup finely chopped onion
- Green/red peppers, chopped – OPTIONAL
Cook beef and onion (and peppers, if desired), drain.
- 1 8 ounce can tomatoes, whole or chopped, drained
- 1 6 ounce can tomato paste
- 1 teaspoon oregano
- 1 teaspoon sugar
- 1/2 teaspoon garlic salt
Stir tomatoes, tomato paste and spices into the meat mixture. Spread on top of cottage cheese and spaghetti. Bake for 20 minutes at 350 degrees.
- 1 cup shredded mozzarella cheese
Sprinkle cheese on top of meat and bake 5 minutes or until cheese melts.
Posh Squash:
- 2 lbs squash, cooked and well drained
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 cup fresh-grated Parmesian cheese
- 2 whole eggs, beaten well
- 1/4 teaspoon ground pepper
- 1 small onion, finely chopped
Topping:
- 1/2 cup crushed crackers, Ritz or cheese crackers
- 1 Tablespoon melted butter
Be sure the squash is well drained, squeezing if necessary to remove water. Combine all the ingredients and place in greased 2 qt casserole dish. Bake at 350 degrees for 25 minutes or until top is bubbling. Mix cracker crumbs and butter and spread the topping over the top. Bake for about 5 more minutes or until the topping is warm and squash is browning slightly (more and it might taste burned).
Do you get the idea that we like casseroles and lots of cheese!